Crockpot Pumpkin Chili Recipe
This Crockpot Pumpkin Chili is a hearty and flavorful slow cooker meal combining ground turkey, pumpkin puree, beans, and warm spices. It offers a unique twist on classic chili with the richness of pumpkin and a blend of pumpkin pie spice and chili powder, perfect for cozy fall or winter dinners.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Chili, Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
Beans and Tomatoes
- 14.5 oz. canned diced tomatoes (undrained)
- 15 oz. canned chili beans (drained and rinsed)
- 15 oz. canned black beans (drained and rinsed)
Other Ingredients
- 15 oz. canned pumpkin puree
- 3 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1½ tablespoons chili powder
Instructions
- Prepare Turkey and Onion: Heat olive oil in a skillet over medium heat. Add ground turkey and chopped onion. Cook, stirring occasionally, until the turkey is crumbly and no longer pink, about 7-10 minutes. Drain and discard any excess fat.
- Combine Ingredients in Crockpot: Transfer the cooked turkey and onions to the slow cooker. Add diced tomatoes (with their juice), pumpkin puree, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Stir everything well to combine.
- Cook: Set the crockpot to low heat. Cover and cook for 3 hours until the flavors have melded and the chili is hot throughout.
- Serve: Stir the chili and taste for seasoning, adjusting salt or spices if needed. Serve warm, optionally topped with your favorite chili toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- Drain and rinse canned beans for a less salty and cleaner taste.
- Use undrained diced tomatoes for added moisture and flavor.
- Ground turkey can be substituted with ground chicken or beef as preferred.
- Adjust the amount of chili powder for desired spice level.
- This chili can be made vegetarian by omitting the turkey and increasing beans or adding plant-based meat alternatives.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 23 g
- Cholesterol: 65 mg
Keywords: crockpot pumpkin chili, slow cooker chili, pumpkin chili recipe, healthy chili, turkey chili
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